Basmati rice with chickpeas and spinach

Peel the onion and cut it into small cubes. Peel the garlic cloves too and mince them finely.

In the nonstick skillet, heat the olive oil over medium heat. Add the diced onion and cook it for 2 min without letting it brown.

Add the minced garlic and ground cumin to the skillet. Stir well and let it cook for 30 seconds to bring out the aromas.

Add the fresh spinach to the skillet. Wilt it over high heat, stirring, until it shrinks by half (about 2 min).

Rinse the basmati rice under cold water in the colander until the water runs clear.

In the saucepan, bring 400 ml of water to a boil. Add the rinsed rice, lower the heat, cover and let it cook over low heat for 12 min.

Drain the canned chickpeas in the colander and give them a quick rinse under cold water.

Add the drained chickpeas and the cooked spinach to the skillet with the onions. Mix well. Season with salt and pepper to taste.

Divide the cooked rice among the plates and top it with the chickpea and spinach mix. Serve right away.